Ingredients

Directions

In 12-inch skillet over medium heat, in hot margarine or butter, cook 10 endive with salt until browned on all sides, turning endive occasionally.

When endive are brown, add 1/4 cup water to skillet. Reduce heat to low; cover and cook 20 minutes or until endive are tender when pierced with a fork.

Just before serving, in large bowl, mix olive oil, lemon juice, and Dijon mustard. Cut remaining 2 endive lengthwise into matchstick-thin strips; add to bowl with olive-oil mixture and toss gently until well coated.